Reaseheath College

Collaboration: Field to fork project - schools

This project is a collaboration between Reaseheath College students, Wrenbury Primary School students and Simon Radley (Michelin Chef):

• Simon Radley made three bespoke family recipes for students to create.
• Reaseheath College horticulture students provided next generation learning and skills by teaching Wrenbury Primary School children how to grow one sustainable ingredient for each recipe.
• Simon Radley then taught Reaseheath College food technology students how to prepare each recipe.
• Reaseheath College food technology students then shared their knowledge and experience to provide next generation learning to teach Wrenbury Primary children to re-create each recipe.
• Wrenbury Primary school children then re-created the recipes for their own families.

This project teaches next generation learning in both horticulture and food technology encouraging school children to make the connection between growing their own sustainable ingredients and using their new skills to create a recipe to share with their family.

What the Judges Thought

The institution addressed the feedback from stage 1 and provided some excellent supporting statements from the children and their parents in the associated school. The environmental and social benefits of the project are explicit and this is an excellent initiative created by the institution which has the potential to become an on-going project.

It is an example of how a small institution can really make a difference by building a set of local partnerships - possibly in a way that larger institutions might find harder. So it shows the particular merits of small institutions engaging and using their community connections.

What it Means to Win

“We are very proud to have been awarded such a prestigious and relevant national award. As a leading land-based institution, we recognise that this initiative aligns perfectly with our own vision for a forward-looking curriculum with increased emphasis on sustainability and innovation, healthy eating and climate solutions”.

Marcus Clinton, Principal and CEO

Top 3 Learnings

1. Allow your students the opportunity to use their confidence to teach others.
2. Have ambition for your project - learn from ‘The Best’ - Michelin Chef.
3. Collaboration Works: Students - business - community.